Roasted Salsa Verde
Roasted salsa verde is a chunky, charred Mexican condiment made by air-frying tomatillos, jalapeños, and garlic, then pulsing them with spices. It's ready in 20 minutes and tastes far better than jarred versions.
Roasted salsa verde is a chunky, charred Mexican condiment made by air-frying tomatillos, jalapeños, and garlic, then pulsing them with spices. It's ready in 20 minutes and tastes far better than jarred versions.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the tomatillos, jalapeño, serrano pepper, optional red chiles, onion, and garlic into an air fryer basket.
Roast at 400°F for 15 minutes until the vegetables are soft and charred.
Transfer all the roasted vegetables and any juices to a blender.
Add the dried cilantro, chicken bouillon powder, black pepper, and onion powder to the blender.
Pulse the blender a few times until the salsa reaches a chunky consistency. Avoid over-blending for a better texture.
Pour the salsa into a serving bowl. Serve with tortilla chips.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
air fryer · blender
Yes. Roast the vegetables on a baking sheet at 400°F for 15 minutes until soft and charred, then blend as directed.
Pulse fewer times. Over-blending breaks down the vegetables too much. Aim for a chunky texture with visible pieces.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.
Yes, they are optional. The recipe works well with just tomatillos, jalapeño, and serrano pepper.
Use it as a condiment for tacos, enchiladas, grilled chicken, or eggs.
